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PROTEIN-PACKED STEAK BURRITO

5 from 2 votes
Dive right into this scrumptious Protein-Packed Steak Burrito that’s not just tempting but super nutritious! Whether you’re a gym-goer looking for that protein punch or simply a food enthusiast, this burrito is going to win you over. Bursting with flavors, and backed by facts, let AH7 guide you step-by-step to roll up this perfect meal!
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Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Texan-Mexican
Calories: 600
Ingredients Method

Ingredients
  

  • Steak: 8 ounces 227 grams
  • Whole wheat tortillas: 2
  • Black beans: 1 cup 240 ml
  • Brown rice cooked: 1 cup (185 grams)
  • Red bell peppers sliced: 1/2 cup (75 grams)
  • Onions sliced: 1/2 cup (75 grams)
  • Avocado sliced: 1
  • Low-fat Greek yogurt: 2 tablespoons 30 ml
  • Fresh cilantro chopped: A handful
  • Lime for zest and juice: 1
  • Olive oil: 1 tablespoon 15 ml
  • Seasonings: Salt pepper, garlic powder, and cumin – to taste

Method
 

Prep the Steak:
  1. First, season your steak generously with salt, pepper, cumin, and garlic powder.
  2. In a skillet, heat the olive oil over medium-high heat.
  3. Once hot, add the steak and cook for about 5-7 minutes on each side, or until it reaches your preferred level of doneness.
  4. Remove the steak from the skillet, let it rest for 5 minutes, then slice it into thin strips.
Veggie Time:
  1. In the same skillet, toss in the onions and red bell peppers.
  2. Sauté them until they’re tender and have a slight char, about 5 minutes.
  3. Season with a dash of salt and pepper.
  4. Assemble the Protein-Packed Steak Burrito:
  5. Warm your tortillas in a dry skillet or microwave for about 20 seconds.
  6. Spread a tablespoon of Greek yogurt on each tortilla.
  7. Layer with half of the brown rice, black beans, veggies, and juicy steak strips.
  8. Top with avocado slices, sprinkle some fresh cilantro, and zest some lime over the top.
  9. Roll the tortilla, folding in the sides as you go, ensuring everything is snugly wrapped up inside.